Page 30 - MidWeek - March 22, 2023

30 MIDWEEK MARCH 22, 2023
A Sweet Way To Enjoy Heart-healthy Greens
By Candes and Poet Gentry
Brussels sprouts are named after the veggie’s histo- ry of cultivation in Belgium. This nutrient power- house is best baked or steamed, and is chock-full of heart-healthy antioxidants and anti-inflammatory com- pounds. Brussels sprouts also help reduce oxidative stress. By eating cruciferous vegetables like Brussels sprouts, cauliflower, kale, broccoli, cabbage, collard greens and bok choy, we are consuming glucosinolates that fight the free radicals that lead to oxidative stress. Maybe our parents were right when they told us to eat our Brussels sprouts?
BRUSSELS SPROUTS WITH RED GRAPES
Ingredients:
• 2 pounds Brussels sprouts
• 1 medium bunch of large red seedless grapes • 2 tablespoons grapeseed oil
• salt and pepper, to taste
Directions:
Wash, peel off damaged leaves and halve Brussels sprouts. Place halved Brussels sprouts and destemmed grapes on baking sheet. Drizzle with grapeseed oil and sprinkle with salt and pepper, to taste. Broil for 20-30 min in oven until grapes look plump and Brussels sprouts crisp on the edges.
Brussels sprouts are also versatile. They can be shaved and added to garden salads or skewered whole and grilled. Sautéed, they are great as a bed for lean protein. They can also be added to omelets, stir-fries and soups.
TARA YOUNG PHOTO
Hungry for more? Visit eatpono.org, follow @eatpo- no on Instagram, and learn about the Eat Pono Fund at Hawai‘i Community Foundation.
Our recipe calls for red grapes instead of bacon, adding sweetness without any of the fat and cholesterol. This light bite, which is Blue Zones approved, is perfect as a side dish or as an accompaniment to lean grilled steak.
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